3-minute Microwave Oatmeal Cinnamon Breakfast Cake

I make breakfast almost every single day.  During the week, when it’s nothing special, I usually make biscuits or pancakes.  Biscuits take about 15 minutes, start to finish, pancakes take a little less.  That’s not a lot of time, to be honest.  Way less than most people might think.

But even 15 minutes is too much, sometimes, especially on a busy morning.  So I developed this little breakfast cake off my Microwave Chocolate Lava Cake recipe (which is one of my most popular recipes, at least with the search engines.)  It takes about 3 minutes to make, start-to-finish, and it’s baked in the microwave.  The little cake that results is like an extra-moist oatmeal muffin…hearty and fragrant, and will keep you going all morning until lunch.  It’s not going to win any awards for sophistication, but it’s infinitely healthier for you than something processed from the freezer, and it’s embarrassingly easy to make.  I always think of my buddy Rachael Ray when I develop a recipe like this.  Being on her show was such fun, and while she doesn’t claim to be a chef, I think her convenient recipes have made a HUGE difference in the lives of many people who wouldn’t otherwise cook for themselves.  I also think about Alton Brown, because he’s such an amazing food geek who loves using technology to make cooking more interesting and efficient.  So this recipe is dedicated to them.

In a large measuring cup, combine:

4 Tbsp all purpose flour
4 Tbsp oats (old-fashioned will give a heartier texture than quick oats, but either are acceptable)
3 Tbsp brown sugar (light or dark, or sub regular sugar if you don’t have it)
1/2 tsp cinnamon
pinch salt
pinch baking powder

(You could also add some nuts or raisins if you wanted to!) 

Stir this around with your fingers until it’s well mixed.  Then add:

1 egg
1 Tbsp canola oil
3 Tbsp buttermilk (sub regular milk if you don’t have it)
1 tsp vanilla

Stir with a fork until all the ingredients are well mixed.  Then take 2 glass tumblers and spray them lightly with cooking spray.  Divide the batter between the 2 tumblers:

Place the tumblers in the microwave and nuke them on full power for about 2 minutes.  This is the only tricky part, because everyone’s microwave is powered differently.  So the first time or two you make this, you may underbake or overbake your cakes, but you’ll figure out your microwave’s “sweet spot” after a time or two.  When the batter is rising and reaches close to the top rim of the glass, let it go another few seconds and stop it.  (My microwave does this in exactly 115 seconds.)  Let the cakes sit in the microwave for at least 30 seconds.

CAREFULLY remove the screaming-hot glasses from the microwave with a glove or hot pad and invert them onto the serving plate.  The cakes will drop down onto the plate.  If you’re not serving them immediately, wait to remove the glass until serving time, which will keep them warm.

Drizzle with maple syrup, and you’ve got the easiest homemade breakfast you’ve ever made!

UPDATE:  Take this cake up to a whole new level by adding a decadent meltdown!  Just before putting the batter in the microwave, add a big spoonful of dulce de leche or caramel sauce, or any fruit jam, right on top.  As the cake begins to bake, the meltdown will slowly sink to the bottom and heat up.  As the cake sits in thee microwave, it will absorb some of the meltdown.  When you invert the cake onto the serving plate, the rest will become a decadent sauce that will ooze down over the cake, making this easy-as-can-be breakfast extra decadent!

31 Responses to 3-minute Microwave Oatmeal Cinnamon Breakfast Cake

  1. I finally made them today (August 22), Ben. And all I can say is… It’s addictively good.

  2. Dana Martinez

    Just tried this morning and Pinned it after the first bite! First cooked for 1:15, took a peek and the went 20 seconds more. Awesomeness!!! I may have went over the 15-minute mark, but after a few more times, this will be a breeze. Being someone who does eat breakfast unless its a Saturday or Sunday morning simply because of the time factor, this is a great idea. There’s a cookbook challenge for you: Breakfast in 15 Minutes or Less!

  3. I made this for myself and my toddler this morning. I set the timer for 2 minutes as instructed, but it started to rise and go over the top with FORTY-EIGHT seconds remaining! It came out kind of “gummy” but had a good flavor. What did I do wrong? BTW, my little one loved it and ate BOTH cakes. 🙂

    • Bonnie, it’s a microwave cake, so it’s going to be a little gummy. The starches explode much more quickly in the microwave than they do in the oven when they are slow baked. That’s what it tastes like. That’s why I said it wouldn’t be winning any awards for sophistication! Ha ha ha… Leaving the cakes in the microwave a little longer will dry them out a bit more, resulting in a less gummy texture.

  4. I’ll have to try it once I finish my diet! Also, I’m curious to what you think could be healthy and really tasty food for dieters.

  5. Ben! This is such a great idea for school breakfasts! We are always in such a rush around here (duh, that’s what it is to have 4 kids lol), this would be a great way for me to give them something quick and healthy. Thank you!!!

    • My pleasure! You can easily double this recipe for 4 kids, but the cakes will need to stay in the microwave a bit longer if they are all baking together.

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